Jansson's temptation from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 275) by Nigella Lawson

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Accompaniments: Norwegian pork ribs; Pickled red cabbage; Scandi cucumber salad

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Notes about this recipe

  • stephengk on February 03, 2023

    Loved this dish. The Swedish ansjovis were a revelation. Chopped them quite finely so were well distributed in the dish. Have had this dish with regular tinned anchovies but this was much more subtle. Relatively mild taste. May try putting in some of juices from tin next time. Used this Brand - Grebbestads Ansjovis Original

  • anya_sf on December 25, 2021

    Thanks to Foodycat and others who informed me that Swedish anchovies are actually sprats. The closest I could find were Latvian sprats (1 160-g tin), which were smoky and salty and lacked the spices, so I didn't use any of their liquid. I also went light on the salt (used Maldon flaky sea salt) and the resulting saltiness was just right. Forgot the bread crumbs. Baked covered for an hour, then uncovered for 30 min. I had to put the dish on a sheet pan to catch drips. This was rich and delicious.

  • Foodycat on June 25, 2021

    Really delicious. My mum used to make it with canned anchovies, but I had no idea how much difference the proper pickled sprats/ ansjovis would make. The slightly sweet spiciness adds a huge amount of flavour. I used a bit less salt than the recipe stated but next time will reduce it more - it was on the outside edge for seasoning. And rich! The combination of milk and cream is intense. My husband agreed that next time we wouldn't have it as a side dish, we'd have it as a main course with a green salad.

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